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Happy Pride!

Just as I discover a wonderful make ahead method to make tender ribs with a kick ass hoisin and honey sauce, the World Health Organization announces there’s a strong link between red meat and cancer. Not that I eat a lot of cured meat, but I realize I’ve been eating unprocessed red meat two-three times a week ever since I’ve been in an on-again-off-again relationship with carbohydrates.


I guess it could be worse. I could be a red meat lobbyist, that bacon-obsessed kid in Wife Swap or own a Subway franchise. I can deal. I’ll just pretend I’m on an episode of Cutthroat Kitchen and some competitor sabotaged my using red meat as an ingredient forever.

Things will get better over time. But I will have to mourn how this will change the charcuterie board and the Muffaletta sandwich. Goodbye Prosciutto, salami and chorizo, it’s been fun, but maybe it’s for the best. I think I need to listen to some 90’s slow jams, take a long Epson salt bath and buy a new Fall wardrobe to help me get through this break-up.  Happily cooking makes me feel better.



1 golden beets, spiralized
1 carrots, spiralized
1/4 purple cabbage, shredded
1/2 cucumber, spiralized
1/3 C pomegranate seeds
1/2 lemon, lime or orange to squeeze as dressing

1. Assemble salad. Squeeze citrus over and toss until fully dressed.
2. Enjoy and feel good about your eating habits


© 2017 Michelle Li / miliSashimi